Meat quality of suckling goat raised in differents feeding systems
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547 |
Resumo: | The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also submitted to Pearson correlation. The meat of the goats submitted to IS+C and IS presented higher intramuscular fat content and better flavor and aroma scores. A of Goats that used concentrated ration (TS and IS+C) showed a more intense red color in the meat than the animals that did not receive concentrate in their diets, besides presenting higher lipid contents in their composition, better scores for these two organoleptic characteristics. The chemical composition of goat meat in both breeding systems indicates that it is low in fat and high in moisture and therefore classified as very tender and juicy. The meat obtained from the IS+C, in general, presented better attributes than the others, believing it in the markets of meat of high quality. |
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Acta Scientiarum. Animal Sciences (Online) |
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Meat quality of suckling goat raised in differents feeding systemsFlavourlean meatkidstendernessThe objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also submitted to Pearson correlation. The meat of the goats submitted to IS+C and IS presented higher intramuscular fat content and better flavor and aroma scores. A of Goats that used concentrated ration (TS and IS+C) showed a more intense red color in the meat than the animals that did not receive concentrate in their diets, besides presenting higher lipid contents in their composition, better scores for these two organoleptic characteristics. The chemical composition of goat meat in both breeding systems indicates that it is low in fat and high in moisture and therefore classified as very tender and juicy. The meat obtained from the IS+C, in general, presented better attributes than the others, believing it in the markets of meat of high quality. Editora da Universidade Estadual de Maringá2020-01-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/4654710.4025/actascianimsci.v42i1.46547Acta Scientiarum. Animal Sciences; Vol 42 (2020): Publicação contínua; e46547Acta Scientiarum. Animal Sciences; v. 42 (2020): Publicação contínua; e465471807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547/751375149287Copyright (c) 2020 Acta Scientiarum. Animal Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Norivaldo LimaSousa, Wandrick Hauss deGomes, Maria das Graças CunhaBatista, Ana Sancha Malveira Ramos, João Paulo de FariasCartaxo, Felipe QueirogaLira, Aianne BatistaCavalcante, Iara Tamires Rodrigues 2020-11-16T18:33:12Zoai:periodicos.uem.br/ojs:article/46547Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2020-11-16T18:33:12Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Meat quality of suckling goat raised in differents feeding systems |
title |
Meat quality of suckling goat raised in differents feeding systems |
spellingShingle |
Meat quality of suckling goat raised in differents feeding systems Santos, Norivaldo Lima Flavour lean meat kids tenderness |
title_short |
Meat quality of suckling goat raised in differents feeding systems |
title_full |
Meat quality of suckling goat raised in differents feeding systems |
title_fullStr |
Meat quality of suckling goat raised in differents feeding systems |
title_full_unstemmed |
Meat quality of suckling goat raised in differents feeding systems |
title_sort |
Meat quality of suckling goat raised in differents feeding systems |
author |
Santos, Norivaldo Lima |
author_facet |
Santos, Norivaldo Lima Sousa, Wandrick Hauss de Gomes, Maria das Graças Cunha Batista, Ana Sancha Malveira Ramos, João Paulo de Farias Cartaxo, Felipe Queiroga Lira, Aianne Batista Cavalcante, Iara Tamires Rodrigues |
author_role |
author |
author2 |
Sousa, Wandrick Hauss de Gomes, Maria das Graças Cunha Batista, Ana Sancha Malveira Ramos, João Paulo de Farias Cartaxo, Felipe Queiroga Lira, Aianne Batista Cavalcante, Iara Tamires Rodrigues |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Norivaldo Lima Sousa, Wandrick Hauss de Gomes, Maria das Graças Cunha Batista, Ana Sancha Malveira Ramos, João Paulo de Farias Cartaxo, Felipe Queiroga Lira, Aianne Batista Cavalcante, Iara Tamires Rodrigues |
dc.subject.por.fl_str_mv |
Flavour lean meat kids tenderness |
topic |
Flavour lean meat kids tenderness |
description |
The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also submitted to Pearson correlation. The meat of the goats submitted to IS+C and IS presented higher intramuscular fat content and better flavor and aroma scores. A of Goats that used concentrated ration (TS and IS+C) showed a more intense red color in the meat than the animals that did not receive concentrate in their diets, besides presenting higher lipid contents in their composition, better scores for these two organoleptic characteristics. The chemical composition of goat meat in both breeding systems indicates that it is low in fat and high in moisture and therefore classified as very tender and juicy. The meat obtained from the IS+C, in general, presented better attributes than the others, believing it in the markets of meat of high quality. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547 10.4025/actascianimsci.v42i1.46547 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547 |
identifier_str_mv |
10.4025/actascianimsci.v42i1.46547 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547/751375149287 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Acta Scientiarum. Animal Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Acta Scientiarum. Animal Sciences https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 42 (2020): Publicação contínua; e46547 Acta Scientiarum. Animal Sciences; v. 42 (2020): Publicação contínua; e46547 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315362823536640 |